1. Place a frying pan over medium heat and cook bacon pieces for about a minute, or until the fat begins to release, then add the onion. Cook, stirring continually, until the onion has softened and the bacon is light golden brown. Place on paper towel to drain and cool.

2. Preheat the oven to 180˚C fan-forced (200˚C conventional) and oil the inside of a loaf pan measuring about 20cm x 10cm x 6cm.

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3. Place flour, brown sugar, baking powder, bicarbonate of soda, salt, pepper and thyme into a medium bowl. Whisk to combine and aerate a little, then add the 125g grated cheese and mix well. Pour in the beer and fold gently but swiftly to combine – be careful not to stir any more than is absolutely necessary as this can lead to overworked batter, resulting in a slightly heavy and chewy loaf.

4. Scrape the mixture into the prepared loaf tin and scatter the extra 20g grated cheese on top. Place into the preheated oven and bake for 50-55 minutes, or until a skewer inserted into the centre of the loaf comes out clean.

5. Remove the loaf from the oven and allow to stand for 2 minutes before turning it out onto a cake rack to cool for at least 15 minutes before slicing.

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